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Other Tannins Unico range 26 UNICO #1 Unico #1 is extracted from toasted oak selected for the quality and richness of its aroma. Due to the low temperature and low pressure employed during the production process, these aromatic compounds are concentrated and captured in the final product. Unico #1 has the most intense vanilla-chocolate-toasted oak aromas that you can experience from a tannin. At the same time, it contributes body and can be successfully used on both red and white wines. Application: Finishing tannin. Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal) Packaging: 250 g UNICO #2 Condensed tannin extracted from the wood of red fruit trees. Unico #2 will significantly enhance red fruit aromas such as cherry and black currant. Because of the special production process, Unico #2 contains aromatic compounds that boost the inherent fruit character of wine. It also results in wines with softness, structure and sweetness and reduces the sensation of harshness. It has been proven effective on both red and white wines. Application: Finishing tannin. Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal) Packaging: 250 g UNICO #3 Unico #3 is a blend of condensed and hydrolysable tannins. As a result of the unique production process and the distinctive origin of its components, Unico #3 is able to freshen wine aroma by enhancing citrus and floral notes. Unico #3 is particularly suitable for treating white wines with slight oxidized and over-ripe aromas. Application: Increase aromatic freshness in red and white wines. Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal) Packaging: 250 g UNICO #1 UNICO #2 UNICO #3 Color Stability H H H H H H Antioxidant effect H H H H H H H H H Increase of aromatic H H H H H H H H H cleanliness Protein removal H H H H H Structure H H H H H H H H H H Astringency H H H Softness H H H H H H H H H H H H Aroma intensity H H H H H H H H H H H H H H H H H H H H H Types of aromas Vanilla, cocoa, toasted oak, spices Red fruit, wild berries Flowers, lemon, mint
Every day, more is known about the contribution made by polysaccharides to the stability and quality of wine. Many winemakers have adopted techniques such as prefermentation cold maceration, the use of macerating enzymes and sur lies ageing, to enhance the content of polysaccharides and help make wines with better sensory characteristics and stability. Unfortunately, factors such as time constraints, lack of tank space or off-aromas in the lees can make these practices impossible. For those who cannot make use of the polysaccharides naturally contained in their own lees and grapes, Enartis offers Surlì yeast and grape polysaccharides preparations for wine maturation. Yeast Polysaccharides Polyssacharides for the fermentation stage When used at yeast inoculation, the Enartis Pro coadjuncts supply mannoproteins and natural antioxidants that increase wine stability. The release of these yeast polysaccharides happens during fermentation resulting in wines with a longer shelf life, greater stability, and with enhanced aromatic freshness and mouthfeel. ENARTIS PRO R A pure yeast derivative. When used during the fermentation of white and red grapes, it contributes large quantities of mannoproteins that help improve the sensation of volume. In the case of red wines, it also softens astringency and improves color stability. Application: Enhance volume and fruitiness of white and rosé wines; enhance spiciness of red wine. Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal) Packaging: 1 kg - 10 kg ENARTIS PRO AROM Product based on yeast derivative rich in mannoproteins. Pro Arom is used at yeast inoculation to lower the redox potential, to improve colloid stability and to provide aminoacids with antioxidant activity that, when combined with yeast such as Enartis Ferm ES 181, Aroma White and ES 488 act as precursors in the synthesis of aromas of spices and tropical fruits. Application: Enhance volume and fruitiness of white and rosé wines - enhance spiciness of red wine. Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal) Packaging: 1 kg - 10 kg ENARTIS PRO ROUND A mixture of cell walls with a high content of soluble mannoproteins and condensed and ellagic tannins, specifically designed for red grape fermentation. Wines treated with Enartis Pro Round have more vibrant and stable color, intense fruit aromas and a softer and well balanced profile. Recommended for rosé and young red wines, especially with high acidity and astringency. Application: Rosé and young red wines; color stability; enhance fruit aromas; increase volume and structure. Dosage: 150-500 g/ton Packaging: 1 kg - 10 kg ENARTIS PRO UNO Fermentation adjuvant containing yeast derivative rich in readily-soluble mannoproteins. When added during inoculation, the mannoproteins quickly bond with anthocyanins and aromatic molecules protecting them from oxidation and precipitation. The addition of Pro Uno produces wines which are more stable with young, intense and fresh color, greater aromatic persistence, and larger volume and softness in the mouth. Application: Red, white and rosé juice. Dosage: 20-30 g/hL (1.7-2.5 lb/1,000 gal) Packaging: 1 kg ENARTIS PRO BLANCO Fermentation adjuvant containing yeast derivative rich in readily soluble mannoproteins and aminoacids with antioxidant activity. When added during inoculation, the mannoproteins quickly bond with anthocyanins and aromatic molecules protecting them from oxidation and precipitation. The addition of Pro Blanco produces wines which are more stable with young, intense and fresh color. Furthermore, the addition of sulfur aminoacids stimulates the production of thiols by specific yeast strains such as Enartis Ferm Aroma White, ES 181 and ES 488. Application: Enhance volume and fruitiness of white and rosé wines; enhance spiciness of red wine - improve wine stability (protein, color and aroma). Dosage: 20-30 g/hL (1.6-2.5 lb/1,000 gal) Packaging: 1 kg 27
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Page 12 and 13: Yeast Enartis Ferm Red wine ferment
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